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Top shot photo of Butternut Squash Mac & Cheese in a skillet.
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Healthy Mac and Cheese Recipe (with Butternut Squash)

This Healthy Squash Mac & Cheese has been a favorite in my family for YEARS! Made with real butternut squash, cheddar cheese (but can also be easily made vegan/dairy-free), roasted broccoli, and topped off with bacon bits or protein of choice, this butternut squash mac & cheese recipe makes for a dinner that everyone will love. Even my picky kids love it!
Course Dinner, Lunch, Dinner, Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 474kcal
Author Christine McMichael

Equipment

Ingredients

  • 1 head broccoli about 2-3 cups florets
  • 3 Tablespoons avocado oil, divided
  • salt/pepper to taste
  • 16 ounces whole wheat elbows or shells or lentil/chickpea pasta of choice
  • 1 pound butternut squash, peeled and cubed about 4 cups
  • 1 cup chicken or vegetable broth
  • 1 1/2 cup milk
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 teaspoons nutritional yeast optional
  • 2 1/2 cups shredded cheddar cheese
  • 1/2 cup cooked bacon or protein of choice

Instructions

  • Preheat the oven to 425 degrees F.
  • Wash and cut the broccoli, placing it on a baking sheet.
  • Drizzle with 1 Tablespoon oil and add salt/pepper to taste.
  • Roast the broccoli for about 18-20 minutes (or until tender).
  • While the broccoli is roasting, cook the pasta according to package directions.
  • Drain and set aside.
  • Warm up the remaining oil in a deep sauté pan (or sauce pan) over medium-high heat.
  • Add in the cubed butternut squash and sauté for about 4-6 minutes.
  • Add salt/pepper to taste.
  • Pour in the broth and bring to a simmer.
  • Cover and let simmer for 15-20 minutes.
  • Remove from heat, then add in the milk and stir.
  • Use an immersion blender or pour the mixture into a blender and blend to create a smooth puree.
  • Place back in the pan over low heat.
  • Add in the garlic powder, paprika, onion powder, nutritional yeast (optional), and salt/pepper.
  • Add the shredded cheese and remove from heat, stirring often, until it's completely melted into the sauce.
  • Pour the pasta into the pan and stir until evenly coated.
  • Mix in the roasted broccoli and cooked bacon (or protein of choice), serve, and enjoy!

Notes

  • You can also steam the broccoli instead of roasting it, if desired.
  • To make vegan, simply omit the cheese and add an extra 1/2 cup of plant-based (unsweet) milk. Another option is to use vegan cheese instead!
  • Feel free to add chicken, ground beef, or any protein of choice.

Nutrition

Serving: 2cups | Calories: 474kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 597mg | Potassium: 551mg | Fiber: 11g | Sugar: 8g | Vitamin A: 6981IU | Vitamin C: 82mg | Calcium: 418mg | Iron: 7mg